The traditional angel cake is called "angel cake" for two reasons. One is a hollow mold shaped like a halo on the head of a Western angel; the other is a cake made of egg white, as pure as an angel. Although the angel cake is very beautiful, it is not as popular as the whole egg, probably because the angel cake tastes light, soft and the taste will be more tough, not as good as the egg soft chiffon. So as a basic cake, why do you have to recommend it again today? Because we found a way to make the angel cake more delicious than the chiffon, use coconut milk and coconut paste to improve the aroma of the angel cake, and use the water bath method to make the angel cake softer and looser and not afraid of coloring. Oh, and if you like to eat a low-calorie, fluffy and fragrant angel cake, take this recipe!
Coconut fragrant day make egg cake
Materials
Coconut milk 50g
Schukermann corn oil 13g
Schukermann low gluten flour 50g
Schukermann cornstarch 10g
Egg white 30g
Egg white 100g
Lemon juice a few drops
Shukomann caster sugar 40g
Coconut butter
Shucoman caster sugar 10g
Schukermann cornstarch 6g
Light cream 80g
How to do it
(1) Add 50g of coconut milk to a large bowl, add 13g of oil, and try to stir and blend.
(2) Sift in 50g of low gluten flour and 10g of corn starch, stir until the liquid is absorbed, thick into a clump is normal.
(3) Add 30g of protein, mix and dilute smoothly (if there are particles pressed delicately with a spatula).
(4) Add a few drops of lemon juice to 100g of protein, start to beat until coarsely brewed, whisk while slowly adding fine sugar to beat the egg white, and finally beat the egg white at a low speed. Don't beat the protein too dry.
(5) Mix the beaten egg whites twice with the powder paste. (Same technique as chiffon batter)
(6) Pour into the mold to smooth the surface, fill the baking tray with a cup of cold water, put a net rack on top, and place the cake on the grill.
(7) Put in the preheated to 150 degrees Celsius in the middle layer of the Hai's I7 oven and bake for about 40 minutes, according to the surface will rebound is baked, out of the oven and let cool after demolding.
(8) Start making the sauce and mix all the ingredients in a small pot until there are no particles. Bring on low heat and stir while cooking until thick. Can be used when cool or warm.
(9) Spread the coconut paste evenly around the surface of the cake and wrap it with a layer of minced coconut.
The white and tender coconut angel cake is ready! Fragrant, really not dry at all, the organization and taste are the same as qifeng, just less egg flavor, more coconut, really subvert my impression of angel cake!
tips
Q: Is it okay not to use the water bath method?
A: No, we have tried the same recipe ourselves, but without the water bath method, the cake comes out of the texture is a dense and sticky protein toughness, more solid, but the aftertaste will be a little longer, and the surface is easy to color, the color is not so white; with the water bath method, the tissue will be more fluffy, the aftertaste is shorter, whiter, like the taste of steamed cake.
--End--